Cream Cheese Raspberry Coffee Cake Recipe

Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert.

Nutritional Facts

Directions

In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add the baking powder, baking soda and salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.

For filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.

Bake at 350° for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.Yield: 12 servings.

Originally published as Raspberry Cream Cheese Coffee Cake in Country Extra
May 1993, p49

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pattymaye User ID: 164191215780

Reviewed Dec. 6, 2013

"Made this with strawberry so good my husband asked for it again the next day"

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khegeman User ID: 237938316767

Reviewed Mar. 2, 2012

"Awesome coffee cake. Made it for a church group and everyone wanted recipe."

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RobynK User ID: 430825916052

Reviewed Jan. 18, 2012

"LOVE this recipe. Have made it multiple times and have never been disappointed. I too use 1/3 less fat cream cheese and it tastes wonderful."

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sjpoor User ID: 256504716766

Reviewed Dec. 26, 2011

"This is really good! Will only use a teaspoon of almond extract next time but it is really good the way it was. Used light cream cheese as that is what I had on hand. Everyone loved it so will serve it again."

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Kinwart User ID: 573589441076

Reviewed May. 28, 2011

"Excellent, gourmet type of coffee cake. Easy to make but very impressive."

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Kinwart User ID: 573589441063

Reviewed Jan. 2, 2011

"Delicious. I made this then froze it right away and pulled it out a few weeks later when unexpected guests arrived. The secret is using the best quality raspberry jam you can find."

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lightedway User ID: 422802327645

Reviewed Apr. 30, 2010

"I like this recipe mostly because I adore crumb topping. See mine pictured on my page. I use parchment on the bottom of the spring form pan which works beautifully. Don't care for cooked jam so I use real raspberries or blueberries. Blueberry is my favorite. In a small heavy saucepan I boil 1 cup frozen raspberries or blueberries with sugar (to taste) and a couple Tbs of water. When it reduces and cools I spoon it over the cream cheese mixture. I also like to use a lot of icing on mine. :) It went over big at church fellowship. I like this cake above all store bought raspberry coffee cakes."

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PattyFulf User ID: 334170715698

Reviewed Aug. 22, 2008

"This is an easy, great tasting recipe! My only problem was that the raspberry jam sunk in the cream cheese mixture. Any suggestions?"